In the Kitchen: Japanese Style Cheesecake

We welcome Executive Pastry Chef Douglas Tella from Agawam Hunt into the Rhode Show Kitchen this morning. He is making Japanese Style Cheesecake. It is a light, aerated cheesecake served with a beet ganache, lemon curd, pistachio, and tangerine lace.

Ingredients for the Cheesecake:

• Cream cheese 7 oz
• Butter 1.5 oz
• Buttermilk 2 oz
• Cake flour 2 oz
• Granulated sugar 3.5 oz
• 6 eggs, seperated
• Lemon Juice 0.5 oz

Ingredients for Garnishing:

• Beet Ganache
• Lemon Curd
• Toasted or Candied Pistachio

Directions:

• Set a convection oven to 300 degrees (F).
• Line an 8×3 inch cake pan with parchment paper.
• Combine the cream cheese, butter, buttermilk in a large metal bowl and melt over a double boiler.
• Remove from heat and whisk in egg yolks until smooth.
• Sift in the cake flour and whisk until smooth.
• Begin whisking egg whites in the bowl of a stand mixer, fitted with the whisk attachment.
• When they have reached 4x their volume, gradually add the sugar while continuing to whisk to medium soft peaks.
• Fold the egg whites into the cheese mixture in 3 parts, using a rubber spatula, be careful not to deflate by working egg whites too much.
• Pour batter into prepared pan, cover with foil, and bake for 45 to 50 minutes in a warm water bath.
• Remove foil and allow to bake an additional 5 minutes to lightly caramelize the top of the cake.
• Cool to room temperature and store in the refrigerator.
• Garnish with desired sauces or toppings.

---

---